Double Chocolate Buckwheat Cookies
We should rename these cookies TRIPLE Chocolate Buckwheat Cookies because they’re ALLLLL chocolate! Either way, if you’re a chocolate-lover, these are definitely for you. Cocoa powder, semi-sweet chocolate, and cacao nibs add the richest flavor.
Double Chocolate Buckwheat Cookies (GF)
Yield: 18 cookies
Ingredients
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. In a large bowl, add the almond flour, breaking apart any chunks. Add the buckwheat flour, cocoa powder, baking soda, and salt and whisk together until combined. Set aside.
- In an electric stand mixer with the whisk attachment or a large bowl using an electric handheld mixer, whisk the butter and coconut sugar together until light and fluffy, about 30-45 seconds. Add the egg and vanilla extract and whisk for an additional 30 seconds, scraping down the sides as needed.
- On low speed, add the dry mixture to the wet mixture until thoroughly combined (don’t worry about over-mixing here—there’s no gluten in these cookies). Finally, mix in the chocolate chips and cacao nibs.
- Make ping pong size dough balls and place on the baking sheet 1-2 inches apart from each other. Because the dough is sticky, I like to get my hands wet before making the cookie dough balls. These cookies don’t spread like conventional cookies so you must flatten each dough ball and shape them into even, circular cookie before baking.
- Place baking sheet with cookies in the oven and bake for 10 minutes or until there is the faintest golden-brown color on the bottom. They can easily over-bake and become dry, so pull them out as close to 10 minutes as possible. Let cool slightly before serving (they’ll solidify substantially as they cool). These cookies store well at room temperature in an airtight container and will last 4-5 days.
